This gluten free fruit pizza is a healthy, delicious summer dessert with a great presentation. A sugar cookie crust is topped with coconut cream frosting and assorted fruit.
Fruit pizza is such a fun summer dessert. The cookie base and creamy frosting can be the canvas for many different looks. A fourth of July fruit pizza can be topped with strawberries and blueberries, or you can use a rainbow of colors for a birthday party or graduation celebration.
Even with the fruit on top, a typical fruit pizza isn’t exactly healthy. Rather than use the traditional sugar cookie crust and cream cheese frosting, I came up with this not-too-sweet version that’s gluten free and dairy free.
Gluten Free Fruit Pizza Tips
The layering process is simple. Start with the cooled cookie base, and spread the coconut cream frosting in a thin layer. Arrange your fruit in a pretty pattern on top.
For the fruit topping, I used blueberries, strawberries, mandarin oranges, and green grapes. You can use any fruit you’d like for this, but keep in mind that “drippy” fruit like sliced strawberries or pineapple should be dried on a paper towel before putting them on the pizza. Their liquid may bleed a little into the frosting layer if you don’t serve the pizza right away.
I left some white space between the individual pieces of fruit. Feel free to layer the fruit more densely if you want to get more on there.
For the creamy frosting layer, be sure to chill the can of coconut cream in the refrigerator overnight. Freeze the bowl and beater for at least 15 minutes before beating. If you skip these important steps, the coconut cream won’t whip. It’ll just separate into chunks, as seen in the bowl on the left in the image below. The bowl on the right is whipped coconut cream that’s been properly chilled before whipping.
I love the flavor of whipped coconut cream, and I’m always surprised by how similar it tastes to regular whipped cream. If you’re looking for an alternative, try a cream cheese frosting. And for the base, use regular flour (or a mix of white whole wheat flour and all purpose flour) if you’d like a wheat version.
Serve this gluten free fruit pizza immediately, or refrigerate until ready to serve. The frosting does solidify nicely in the refrigerator, but the fruit can bleed into the frosting if you don’t serve this for a few days.
This recipe is a great way to use up extra fruit salad.
Gluten Free Fruit Pizza
Ingredients for crust
- 2 cups gluten-free flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 3/4 cup coconut oil melted
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Ingredients for fruit topping
- 1/2 cup blueberries
- 4 strawberries cut in half
- 1/2 cup mandarin oranges
- 4 green grapes
Ingredients for frosting
- 14 oz coconut cream refrigerated overnight
- 2 tbs pure maple syrup
- 1/2 tsp vanilla extract
- Preheat the oven to 350 degrees. Grease a round 12 inch skillet, and line it with parchment paper. Place a metal mixing bowl and electric mixer beaters (or Kitchenaid whisk attachment) in the freezer.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix the eggs, coconut oil, maple syrup, and vanilla extract. Add the dry ingredients and mix to combine.
- Spread the dough in the prepared skillet. Use a spatula (or wet fingers) to press the dough evenly into the pan.
- Bake at 350 degrees for 15 minutes, or until the cookie base is set on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, and let it cool on a wire rack for 5 minutes. Then carefully lift the parchment paper to remove the cookie base from the skillet, and place the parchment and base on a wire rack to cool completely. Once cool, remove the cookie base from the parchment paper and transfer it to a platter.
- While the cookie base is cooling, prepare the coconut cream topping. Separate the coconut cream from the coconut water in the can. Set aside the water to use another time, and place the coconut cream in the chilled mixing bowl. Using a Kitchenaid mixer or hand mixer, whip the cream for 30 seconds on medium speed. Turn off the mixer and scrape down the sides of the bowl, then set the speed to high and whip for another 2 to 3 minutes, until light and fluffy. (You may need to scrape down the sides of the bowl a few times). Once the cream is fluffy and it resembles regular whipped cream, add the maple syrup and vanilla. Whip on high speed for another 30 seconds.
- Spread the coconut cream topping on the cooled cookie base, and decorate with the fruit. Serve immediately, or refrigerate until ready to serve. Cut the pizza in 12 slices to serve.
This recipe costs $9.09 to make, or $.76 per serving. Try this delicious gluten free fruit pizza for a fun summer dessert.
Note: This was originally published in 2012, and it was updated in 2019.